Authentic Peruvian Potato-Chicken Salad (Causa Rellena Recipe)

Ingredients

• 1 large cooked chicken breast, diced or shredded
• 0.25 cup green peas
• 0.25 cup diced cooked carrot
• 1 teaspoon minced shallot
• 2 tablespoons finely chopped roasted red peppers
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime juice
• 0.25 cup mayonnaise, or as needed
• 1.25 pounds Yukon Gold potatoes, peeled and quartered
• 2 tablespoons aji amarillo chili paste, or to taste
• 2 tablespoons olive oil
• 1 lime, juiced, or more to taste
• cayenne pepper to taste
• salt to taste
• 1 avocado, quartered and sliced
• 0.33 cup mayonnaise
• 1 tablespoon sour cream
• 1 small clove garlic, crushed
• 2 teaspoons aji amarillo chili paste, or to taste
• 1 teaspoon water as needed

Instructions

1. In a bowl, combine cooked chicken, green peas, diced carrot, minced shallot, roasted red peppers, chopped cilantro, and fresh lime juice. Season generously with salt and a pinch of cayenne pepper. Add mayonnaise and mix thoroughly until well combined. Cover the chicken salad tightly with plastic wrap and refrigerate until ready to assemble your Causa Rellena.
2. Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender but still hold their shape, about 20 minutes. Drain the potatoes well and transfer them to a mixing bowl.
3. Add ají amarillo paste, olive oil, and lime juice to the cooked potatoes. Season with cayenne pepper and salt to taste. Mash the ingredients together using a potato masher. For a smoother texture, switch to a spatula and mix until the potato mixture is completely smooth and creamy.
4. Line four individual 6-ounce ramekins with plastic wrap, ensuring the wrap extends over the edges. Evenly distribute the mashed potatoes into the ramekins, pressing down gently to create a smooth, uniform layer. Cover each potato layer with a layer of fresh avocado slices. Fill the ramekins to the top with the prepared chicken salad, pressing it down firmly and using the plastic wrap to eliminate any air pockets. Finish with a final layer of mashed potatoes, extending slightly over the rim of the ramekins by about 1/2 inch.
5. Seal the top of each ramekin with a fresh layer of plastic wrap, folding the sides over to create a tight seal. Refrigerate the assembled salads until they are completely chilled, for at least 1 hour, to allow the flavors to meld together.
6. Prepare the sauce by mixing mayonnaise, sour cream, minced garlic, and ají amarillo paste in a bowl. If needed, add a splash of water to adjust the thickness to your desired consistency.
7. To serve, remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate, then carefully remove the ramekins and the remaining plastic wrap. Spoon a generous amount of the prepared sauce around each salad and serve immediately.

Nutrition

• Calories: 658 kcal
• Fat Content: 49 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 391 mg
• Protein Content: 19 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g